Since the early 1980’s, Gastropubs throughout the British Isles have been serving up amazing food.  Scotch Eggs are just one of the items that you may find on the menu.  Boiled eggs encased in sausage, typically coated with bread crumbs and fried.  Served with mustard, they are a delight!

But these little gems are my dressed up version.  I first tasted these in the early 80’s, at the home of a dear friend.  I was instantly hooked!  A little tweaking and refining has earned these little beauties a place of honor here.  Boiled eggs surrounded by sausage, coated in crushed cornflakes and baked in the oven. . . topped with a celery sauce (that really  – I could eat by the spoonful!). . . . what are you waiting for?!

These can be made ahead – as early as the night before you plan to serve them, and then baked – making meal prep for your Holiday breakfast or brunch all the easier.  Although eggs and spring go together like bread and butter, these are wonderful any time of the year.

My favorite way to serve them is with thinly sliced boiled potatoes (topped with the celery sauce – of course), asparagus spears, and a little celery sauce on the side – because there cannot be too much of this sauce!

The recipe indicates that it feeds 4 to 6 people. . . . Make lots – they will disappear!  Downing just one of these – not sure it’s possible.  They are that good.  Unctuous – that’s all I am going to say!

Enjoy these!

Kathy

Scotch Eggs with Celery Sauce

The perfect hard-cooked egg, encased in sausage, rolled in crispy cornflake crumbs, baked, and then topped with a decadent celery sauce.....Heaven on a plate.

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Prep Time 1 hour hr

Cook Time 40 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings 4 people

Ingredients

  

For the Eggs

• 6 hard boiled eggs Cooled to room temperature
• 11/2 lbs bulk sausage
• 2 eggs
• 1/2 large onion finely grated or minced
• 1/2 cup bread crumbs
• 1 cup cornflake cereal finely crushed

For the Sauce

• 1/4 cup butter
• 1/4 cup flour Can use gluten free flour
• 1 cup chopped celery – stalks and leaves
• 1 cup milk
• 2 teaspoons chicken bouillon or 2 bouillon cubes I use organic Better Than Bouillon
• freshly ground black pepper

Instructions

 

For the Eggs

• Shell the cooked eggs. Dry completely.
• In a bowl, beat one of the eggs.
• Add the sausage, onion, bread crumbs and mix to combine.
• Using an ice cream scoop or 1/3 cup measuring cup, portion out sausage.
• Placing the sausage in the palm of you hand, make an indentation in the sausage and place one egg in the center of the sausage mixture.
• Form the sausage around the egg, covering completely.
• Set aside until all eggs are coated.
• Crush the cornflakes and place in a separate bowl.
• In another bowl, beat the second egg.
• Coat each sausage ball in beaten egg and then roll them in cornflake crumbs until covered completely.
• Place on a lightly greased, rimmed baking pan.
• When all eggs are coated, cover and place in the refrigerator for at least 30 minutes - and up to overnight.
• When ready to bake, preheat oven to 350 degrees.
• Remove the eggs from the refrigerator. Remove the cover and bake for 35-40 minutes or until deep brown and crispy.
• While the eggs are baking, prepare the sauce.

For the Sauce

• In a medium skillet or saucepan, melt the butter.
• Saute the celery until tender – about 5 minutes.
• Stir in flour and cook for 30 seconds.
• Slowly blend in milk, making a creamy sauce.
• Cook over low heat, stirring constantly until sauce bubbles and thickens.
• Season with salt and pepper to taste.
• Serve sauce over eggs.

Notes

Make sure that your hard-cooked eggs are completely cooled before encasing them in the sausage mixture.

These can be made the night before you plan to serve them and refrigerated.  Remove them from the fridge when you preheat your oven and then bake as directed.